This salad stores well in the fridge and makes a great meatless main course or lunch. When you are cooking your lentils and barley, you can double or triple the amounts and keep some cooked in the fridge or freezer for quick meals. This dish is best with De Puy lentils: these are small green lentils that keep their shape well during cooking. If you can't find them at your local store, you can substitute brown or green lentils in the recipe.